Rinse turkey, pat dry, and cut into 1 1/2-inch chunks.
Melt butter in a small pan; stir in sherry, paprika, sage, rosemary, and thyme.
Pour butter mixture into a large bowl; add turkey and stir to coat.
Cover and let stand for 1 hour.
Peel and core pineapple, then cut into 1 1/2-inch chunks.
Lift turkey from marinade and drain briefly (reserve marinade).
Thread turkey and pineapple chunks alternately on about 7 bamboo or metal skewers (each about 12 inches long), beginning and ending with turkey.
Arrange skewers on a rack in a large broiler pan.
Broil 6 inches below heat, basting with marinade every few minutes and turning halfway through cooking, until turkey is no longer pink when slashed (about 15 minutes total).